Make It

HEAT oven to 375ºF.

COMBINE flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.

Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For slice-and-bake cookies, shape dough into logs, double wrap in plastic wrap and freeze until ready to use. Then, just thaw, slice and bake. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake. For cut-out cookies, pat dough into a disk, double wrap in plastic wrap and freeze. When ready to bake, just thaw the dough, roll out, cut into shapes and bake as directed.

These were the absolute BEST cookies. We made them for a light dessert for a dinner party and everybody raved about them. Substituted semi sweet chocolate chips, walnuts and craisins. Even those people who said they didn't care for raisins were "fooled" by the craisins.

a cook

posted:

12/12/2014

Didn't resemble the pic at all. were hard & greasy! Possibly my oven?

dianej05

posted:

12/8/2014

This recipe was very good and look festive. I made this for a Christmas Stroll and not a crumb was left. The best part it can be prepared with ingredients you have in the cabinet. I made it with the semi-sweet chocolate as that is my own preference!

faye12201324

posted:

12/29/2013

Made these for home and work. everyone loved them Had to share the recipe

a cook

posted:

12/23/2013

Made these cookies for the first time and they came out wonderful! Everyone is enjoying them very much! Easy to make..definitely a new cookie for the Christmas holiday!

Gammy605

posted:

12/19/2012

I have to comment again how good these cookies are. Easy to make and delicious.

cbeiswan

posted:

12/4/2012

WOW! Very good cookies! Everyone loves them. I like big cookies though, so instead of 6 dozen small cookies, I made 3 dozen large cookies! Already made three batches of these! YUMMY!

chefbna

posted:

11/26/2012

I LOVE these cookies! Use butter, not margerine or the texture is weird, and take the time to toast the pecans. The extra few minutes makes all the difference in flavor.